EASY HAM STEAK RECIPES RECIPES
26 LEFTOVER STEAK RECIPES THAT ARE EASY TO MAKE – THE ...
There’s nothing quite like a large steak dinner to satisfy the taste buds. While steak is one of the most delicious meats to enjoy, it can often be heavy and filling, so chances are you’ll have plenty of it left afterwards. Cooking and repurposing your leftover steak the following day may seem like a hassle, but
Provided by Cassie Marshall
SWEET HAM STEAK RECIPE: HOW TO MAKE IT
I need just three ingredients to fix this sweetly seasoned hamsteak. It's a quick-and-easy main dish for brunch or any meal. —Nancy Smits, Markesan, Wisconsin
Provided by Taste of Home
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 3
Steps:
- In a large skillet over medium heat, brown ham steak on both sides; drain. Remove ham. , In the same skillet, melt the butter; stir in brown sugar. Return ham to skillet; cook until heated through, turning often.
Nutrition Facts : Calories 381 calories, FatContent 28g fat (14g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 1672mg sodium, CarbohydrateContent 8g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 22g protein.
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- In a small bowl, whisk maple syrup, brown sugar, vinegar, and mustard. In a medium skillet over medium-high heat, heat 1 tablespoon oil. Add kale and cook, tossing until wilted, about 4 minutes. Add black eyed peas and cook, tossing, until heated through, 1 minute. Transfer mixture to a plate and return skillet to medium-high. Heat remaining 2 teaspoons oil. Add ham steak and cook until golden, about 4 minutes per side. Pour maple syrup mixture into pan and cook, turning ham a few times until fully coated in glaze. Return kale mixture to pan and toss to coat with any glaze remaining in skillet.
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- Preheat the oven to 160°C/325°F/gas 3.
- Place the ham in a roasting pan. Peel the onion and cut into wedges, then add to the pan with the peppercorns and bouquet garni.
- Add water until it comes halfway up the side of the pan. Cover the ham with foil (making a tent to allow steam to circulate). Bake for 1½ hours or until pink and cooked through, then remove from the oven and cool for 30 minutes, leaving it covered.
- While it’s still warm, you will need to carefully remove the skin, keeping the fat attached to the ham. With a sharp knife, score the ham by making diagonal cuts across the leg.
- To make the jerk seasoning, peel and chop the garlic and shallots, deseed and chop the scotch bonnets and finely chop the chives. Blend all the ingredients with a decent pinch of sea salt in a food processor until smooth.
- Rub the jerk seasoning all over the ham and scored fat, cover in clingfilm and pop in the fridge overnight, preferably 24 hours.
- Preheat the oven to 180°C/350°F/gas 4.
- Combine the glaze ingredients in a bowl. Remove the ham from the fridge, scrape off the excess seasoning and bake for 1 hour.
- Remove from the oven, brush with the glaze, then continue cooking the ham for another 30 to 40 minutes, basting with the glaze every 10 minutes until crisp, golden and sticky.
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Total Time 3 hours 45 minutes
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- Preheat the oven to 160°C/325°F/gas 3.
- Place the ham in a roasting pan. Peel the onion and cut into wedges, then add to the pan with the peppercorns and bouquet garni.
- Add water until it comes halfway up the side of the pan. Cover the ham with foil (making a tent to allow steam to circulate). Bake for 1½ hours or until pink and cooked through, then remove from the oven and cool for 30 minutes, leaving it covered.
- While it’s still warm, you will need to carefully remove the skin, keeping the fat attached to the ham. With a sharp knife, score the ham by making diagonal cuts across the leg.
- To make the jerk seasoning, peel and chop the garlic and shallots, deseed and chop the scotch bonnets and finely chop the chives. Blend all the ingredients with a decent pinch of sea salt in a food processor until smooth.
- Rub the jerk seasoning all over the ham and scored fat, cover in clingfilm and pop in the fridge overnight, preferably 24 hours.
- Preheat the oven to 180°C/350°F/gas 4.
- Combine the glaze ingredients in a bowl. Remove the ham from the fridge, scrape off the excess seasoning and bake for 1 hour.
- Remove from the oven, brush with the glaze, then continue cooking the ham for another 30 to 40 minutes, basting with the glaze every 10 minutes until crisp, golden and sticky.
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